NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then trim the tough woody ends off the asparagus spears.

• 3

  Finely mince the garlic cloves and chop the fresh rosemary and thyme leaves.

• 4

  Place the chicken breast, sweet potato cubes, and asparagus on the baking sheet in a single layer.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with minced garlic, herbs, sea salt, and black pepper.

• 6

  Toss the vegetables and rub the seasoning into the chicken to ensure everything is evenly coated.

• 7

  Roast for 12 minutes, then remove the sheet from the oven and add the cherry tomatoes.

• 8

  Return to the oven for another 10-13 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it moist and tender.